This Best Broccoli Salad is a vibrant, crunchy delight that’s as nutritious as it is delicious. Fresh broccoli florets mingle with crisp bacon, sharp cheddar, and sweet dried cranberries for a perfect balance of flavors. A creamy, tangy dressing ties it all together, creating a salad that’s both refreshing and satisfying. Ready in just 25 minutes, it’s the ultimate side dish for busy weeknights or weekend gatherings.
Every bite offers a symphony of textures—crisp broccoli, chewy cranberries, and creamy dressing—that will keep you coming back for more. The combination of savory bacon and sweet cranberries adds a delightful contrast, while the dressing brings a zesty kick. Whether you’re serving it at a picnic or as a quick lunch, this salad is sure to impress with its simplicity and bold flavors. It’s a dish that proves healthy eating can be anything but boring!
Ingredients for the Best Broccoli Salad
- 1 pound broccoli crowns (chop florets into ½-inch pieces and stems into ¼-inch dice; peel woody parts first)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons mayonnaise (Sir Kensington’s or vegan mayo recommended)
- 1½ tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup or honey (use either based on preference)
- 1 garlic clove, minced
- ¼ teaspoon sea salt (plus more to taste)
- ⅓ cup diced red onions
- ⅓ cup dried cranberries
- Smoky tamari almonds:
- ½ cup almonds
- ½ cup pepitas
- 1 tablespoon tamari
- ½ teaspoon maple syrup
- ¼ teaspoon smoked paprika (plus more to taste)
Step-by-Step Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Prepare the broccoli: Chop the florets into ½-inch pieces and the stems into ¼-inch dice. Peel any woody parts from the stems first.
- Make the dressing: In a large bowl, whisk together the olive oil, mayo, apple cider vinegar, Dijon mustard, maple syrup (or honey), minced garlic, and sea salt.
- Combine the salad: Add the broccoli, diced red onions, and dried cranberries to the dressing. Toss until evenly coated.
- Prepare the smoky tamari almonds: On the prepared baking sheet, toss the almonds and pepitas with tamari, maple syrup, and smoked paprika. Spread into a thin layer.
- Bake: Place in the oven and bake for 10 to 14 minutes, or until golden brown. Remove and let cool for 5 minutes (they’ll crisp up as they sit).
- Assemble the salad: Toss the baked almonds and pepitas into the broccoli mixture, reserving a few for garnish. Season with additional salt if needed.
- Serve: Sprinkle the reserved almonds and pepitas on top and enjoy!
Perfect Pairings: Serving Suggestions
This Best Broccoli Salad is a versatile side dish that pairs beautifully with grilled chicken, roasted salmon, or even a hearty veggie burger. For a light lunch, serve it alongside a slice of crusty bread or a handful of crackers. It’s also a great addition to potlucks or picnics—just pack it in a sealed container and enjoy!
Make It Your Own: Recipe Variations
Feel free to customize this salad to suit your taste! Swap the dried cranberries for raisins or chopped apricots, or use sunflower seeds instead of pepitas. For a creamier texture, add a dollop of Greek yogurt to the dressing. If you’re not a fan of smoky flavors, skip the smoked paprika and use regular paprika or a pinch of chili powder instead.
Keep It Fresh: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will deepen over time, making it even more delicious! If the almonds and pepitas lose their crunch, simply toast them again for a few minutes in the oven before adding them back to the salad. This dish is best served cold, so no reheating is needed.
Quick Tips for Time-Saving
To save time, use pre-chopped broccoli florets from the grocery store. You can also prepare the dressing and toast the almonds and pepitas a day ahead—just store them separately and toss everything together right before serving. This way, you’ll have a fresh, crunchy salad ready in minutes!
Best Broccoli Salad
Ingredients
- 1 pound broccoli crowns
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons mayonnaise I like Sir Kensington’s or vegan mayo
- 1½ tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup or honey
- 1 clove garlic minced
- ¼ teaspoon sea salt more to taste
- ⅓ cup diced red onions
- ⅓ cup dried cranberries
- ½ cup almonds
- ½ cup pepitas
- 1 tablespoon tamari
- ½ teaspoon maple syrup
- ¼ teaspoon smoked paprika more to taste
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first.
- In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.
- Place the almonds and pepitas on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).
- Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.